My problem with store-bought canned beans is that I’m often cooking for myself – so I don’t need the entire can of beans and end up throwing half of them out. I wanted to can half-pints so that there would be less waste. Plus, as usual, it never hurts to know exactly what is going into your food! Thanks to theprairiehomestead.com for the instructions.
- Dried beans (kidney, black, navy, pinto, etc.)
- Remove any foreign objects from dried beans.
- Place in large bowl and cover with water.
- Soak overnight.
- Drain and rinse beans.
- Place in large pot.
- Cover with 2 inches of fresh water.
- Bring to a boil, stirring frequently and watching to prevent boiling over.
- Ladle beans into hot jars, leaving 1 inch headspace.
- Fill with cooking liquid, remove air bubbles, and again leave 1 inch headspace.
- Put lids and rings on jars.
- Place jars in pressure canner and process at 10 pounds pressure (pints for 75 minutes, quarts for 90 minutes).
- Remove from canner and let cool.
- If you’re looking for an easy first canning recipe to try, this is it. You really can’t get any simpler. For some basic canning instructions, see my pressure canning blog.
- I got to use my rockin’ new huge stainless steel bowl from Ikea for this project. Point being – use a big bowl, the beans will grow as they soak!
- I made three pounds of dry beans, and ended up with 24 half pints of canned beans.
- A good use for beans – I keep little single serving bags of pre-cooked rice in the freezer, along with single serving bags of cooked chicken (chopped up). For a quick meal, grab a bag of rice, a bag of chicken, a can of beans – heat, mix in taco seasoning, and eat with tortilla chips or in a wrap. Garnish with whatever fresh ingredients you like (i.e. shredded cheese, tomatoes, sour cream, guacamole..).